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In Season: Pumpkins begin to ripen in September. Because they store well, pumpkins are available all through the fall and winter. What to Look For: Make sure to choose a variety of pumpkin that's intended for cooking rather than for decoration. The ubiquitous field pumpkin -- the kind most commonly used to carve jack-o'-lanterns -- has watery, stringy flesh and is not recommended for eating. Sugar pumpkins and cheese pumpkins are two widely available varieties that are good for cooking and baking, thanks to their dense, sweet flesh. How to Store: Pumpkins keep well at room temperature for up to a month. Stored in a cool cellar or refrigerator, they can last up to three months. Once cut, pumpkin pieces should be wrapped tightly and refrigerated. Use cut pumpkin within five days.

Turn a bounty of farm-stand vegetables into a healthy soup to stash away for the cooler months ahead.

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The great pumpkin -- it's not just for pie. In fact, when you want a quick pumpkin fix there's nothing quite as good as a slice of pumpkin bread for a snack, for afternoon tea -- and especially for breakfast! Our recipes range from classic to mini, use different combinations of spices and include gluten-free options.